Bulk Apple Pie
8 servings
60 minutes
Loose apple pie is a cozy treat of Russian cuisine that captivates with its simplicity and tenderness. Its roots go back to the traditions of village baking when housewives created wonderful dishes from available ingredients. Unlike classic apple pies, this one is made without kneading dough: layers of fragrant apples alternate with a crumbly flour mixture, turning into a golden, soft dessert with a crispy crust. Added cinnamon enhances the fruity flavor, while potato starch makes the texture especially tender. This pie is perfect as a morning treat with tea or coffee, and its simplicity makes it accessible even for novice cooks.
1
Mix all dry ingredients.
- Wheat flour: 1 glass
- Sugar: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Cinnamon: 1 teaspoon
- Potato starch: 2 teaspoons
- Semolina: 1 glass
2
Peel the apples and grate them on a coarse grater.
- Apple: 1 kg
3
Line the mold with parchment.
4
Evenly layer several spoons of dry mixture at the bottom, then place a layer of apples of the same thickness on top. Repeat the layers of mixture and apples until the apples run out. The last layer should be the mixture.
- Wheat flour: 1 glass
- Apple: 1 kg
5
By the way, I recommend layering thin layers of oil on top of the last layer. I did this after the pie was baked. As a result, there won't be any powder on the pie - instead, the dry mixture will also bake.
6
Level the top, bake at 180 degrees for 40-50 minutes. The pie should be cut when cooled (although I cut it while it was warm).
